Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Merlot 58%, Petit Verdot 29%, Cabernet Sauvignon 7%, Syrah 6%
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from the first days of September, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 23 hectolitre oak barrels for about an year, followed by aging in bottle for a few months.
The winter without rain, and a dry and hot spring have caused a decrease in the quantity of grapes but a greater intensity, acidity and aromatic component. For this reason it was a season in which phytosanitary treatments were minimal. Finally, in the second half of August, the rains arrived to give resources and vigor to the grapes before the harvest. The harvest of the Merlot grapes began at the beginning of September, to continue with Syrah, Cabernet Sauvignon and Petit Verdot.
3130 bottles
13,5 % – total SO2 55 mg/liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 50%, Merlot 48%, Petit Verdot 2%.
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from the first days of September, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 23 hectolitre oak barrels for about an year, followed by aging in bottle for a few months.
An abundantly rainy winter supplied the water table well, some spring frosts slightly reduced the potential of the grapes, but overall a hot and dry summer, without excess, favored the good vegetative development of the vine. Then in September, before the harvest, we had beneficial rainfall and a fall in temperatures, which favored phenolic ripening, resulting in a surprising quality of the grapes, in particular for the richness of aromas, gustatory depth, structure and concentration.
4100 bottles
13,5 % – total SO2 60 mg/liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Merlot 90%, Petit Verdot 5% e Syrah 5%
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from the first days of September, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 23 hectolitre oak barrels for about an year, followed by aging in bottle for a few months.
The winter was mild, with rare rains. In March there still were a few cold days. The temperature rose from mid-April, resulting in a regular spring, with excellent flowering and fruit set from May onwards. The rains in June greatly stimulated the vegetation of the vines, forcing hard work in the vineyard. Hot and dry summer, with many days above average, but cool nights, for good acidity and development of aromas in the grapes. Some rain at the end of August to reduce the water stress of the vines. The ripeness was perfect thanks to the hot days of the second half of September.
1.300 bottles
13,5% – SO2 totale 55 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon e Franc 90%, Petit Verdot 7%, Syrah 3%
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from the first days of September, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 23 hectolitre oak barrels for about an year, followed by aging in bottle for a few months.
The winter was mild, with rare rains. In March there still were a few cold days. The temperature rose from mid-April, resulting in a regular spring, with excellent flowering and fruit set from May onwards. The rains in June greatly stimulated the vegetation of the vines, forcing hard work in the vineyard. Hot and dry summer, with many days above average, but cool nights, for good acidity and development of aromas in the grapes. Some rain at the end of August to reduce the water stress of the vines. The ripeness was perfect thanks to the hot days of the second half of September.
3200 bottles
13% – SO2 totale 55 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon and Franc 50%, Merlot 50%
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from the first days of September, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 23 hectolitre oak barrels for about an year, followed by aging in bottle for a few months.
Mild temperatures in the first winter, with cold days between January and February. Spring was cool at the beginning, with frequent rains, the budding of the vines was delayed, while in May the temperatures dropped significantly, delaying the vegetative restart. Then a sudden hot in June and July, with rains only at the end of the month, made the vegetative cycle resume steadily and vigorously. In August and September the weather was sunny and more stable, optimal for obtaining a good ripening of the grapes.
3300 bottles
13% – SO2 totale 55 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon e Franc 44%, Merlot 34%, Petit Verdot 14% and Syrah 8 %
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from the first days of September, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 23 hectolitre oak barrels for about an year, followed by aging in bottle for a few months.
The winter was alternating, even very cold with sprinkling of snow in December, then mild in January, however characterized by abundant rainfall, which rebalanced the lack of rain in the previous year. Spring has brought temperatures above the seasonal average, with many rains, making it the wettest season in the last thirty years. The summer was generous in sun and warm, offering to the vines good conditions of maturation, although a great job in the vineyard is needed, aimed at guaranteeing to the grapes a good ventilation and the beneficial contact with the rays of the sun. In particular in September and October the climate was perfect for a harvest of intense and balanced grapes.
5000 bottles
13 % – SO2 totale 51 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 55%, Merlot 20%, Petit Verdot 15%. Syrah 10 %
Remarkably heterogeneous they mainly have clayey-silty features
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from August 29th to September 12th, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about one night in steel fermenters only with the yeasts of the vineyard. Then the must has fermented with its yeasts for about 10 days at a low temperature. After decanting, the fine lees were kept in suspension with the batonnage every 15 days.
The wine is aged in a steel container, followed by aging in the bottle for a few months.
Definitely a difficult year for the vine. A mild winter, with temperatures just below zero only in January and unusually warm February and March, prompted an early budding. The temperature fell sharply on late-april nights, damaging some buds of the early vines, particularly Sangiovese and Merlot, causing difficulties in the development of the shoots. The flowering happened quickly uniformly, followed by a good fruit set. Slow vegetative growth due to drought has produced smaller bunches and berries. The dry and sunny climate has reduced the occurrence of fungal disease, so we reduced the treatments to a minimum. The drought from June to September did the early harvest, which began on 29 August with Merlot grapes for rosé even though the proximity of the water and the wood allowed the vine to mature homogeneous. Overall, the reduced harvest provided intense and aromatic grapes.
2700 bottles
13 % – SO2 totale 63 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
60% Merlot, 30% Cabernet Sauvignon, 10% Syrah.
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic, with the certification of Icea, and in Biodynamic conversion. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from September 11th to October 12th, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 23 hectolitre oak barrels for 15 months, followed by aging in bottle for a few months.
The winter was mild and heavy rains in February provided a good water supply; the spring warmth has made the vine sprout a little early, which has vegetated regularly during the sunny spring. Despite the sporadic summer rains, the ripening reached was excellent. The ripening of the bunches has been regular and the cool summer nights have balanced the high temperatures of the day, developed a certain freshness and acidity in the berries and complexity of aromas.
4400 bottles
13.00% – Total SO2 40 mg / liter
DOC Bolgheri Superiore
DOC Bolgheri Rosato
DOC Bolgheri Vermentino
IGT Costa Toscana
IGT Costa Toscana
